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Curt in the Dirt - Winery Updates Back to Winery Updates

September, 2016

In anticipation of the grapes coming into the winery, LDV has “gone vertical” in the temperature controlled barrel room.

We have utilized our 22 foot ceilings to stack barrels of aging 2014 and 2015 wines, finished 2012 and recently bottled 2013 wines, and everything else we can get off the floor.

Since we ferment all of our wines in the 58-degree environment of our barrel room, we need to clear as much floor space as possible to allow destemmed grapes to cool and keep the fermentation temperatures of the grapes down.

  LDV Winery Update for September 2016

The 2016 Viognier has been fermented and is in stainless steel tanks awaiting the start of malolactic fermentation. Malolactic fermentation is a winemaking process in which tart-tasting malic acid naturally occurring in the wine is converted to a softer tasting, buttery lactic acid.

Those who enjoyed our 2012 white label Viognier should be looking forward to this one! We just harvested and yeast inoculated the 2016 Syrah. The fruit was beautiful and very intense.

Grenache was harvested 8/30 and 8/31. Petite Sirah seems to be a few weeks out; maybe mid-to-late September. As we discussed previously, weather has a lot to do with the ripening process and will dictate harvest times.

 


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